Title: Oyster-Mushroom Chowder
Categories: Oysters Soup
Yield: 6 Servings
| 1 | qt | Oysters |
| 1 | c | Oyster liquor |
| 3 | tb | Butter |
| 1 | tb | Flour |
| 1 | c | Milk |
| 1/2 | c | Cream |
| 2 | tb | Shallots, minced |
| | | Salt and pepper |
| 1/2 | lb | Mushrooms |
| 2 | ts | Parsley, minced |
Heat oysters in liquor over low heat until edges curl. Drain, saving
liquor. Melt 1 tbs butter, blend in flour, add milk gradually, stirring
constantly. Bring to boiling and cook 1 minute. Add cream, shallots,
parsley, salt and pepper. Warm mushrooms in remaining butter until heated
but not brown. Combine mushrooms, oysters, and oyster liquor to cream
sauce. Serve immediately.